FERMENTATION SERIES | International Breads: Sourdough, Injera, and Dosas

March 9 | 2:00 pm - 4:00 pm

Explore the history, health benefits, and learn how to make Idlis (South Indian breakfast cake), Injera (Ethiopian flatbread), and Dosa (fermented crepe). If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

The Hort’s Fermentation Series covers a wide range of topics to inspire New Yorkers to engage in the age-old art of fermentation. The 5-session series covers popular topics like Miso, Kombucha, Cheese, and more! Each class is $30 or sign up for the whole series ($120) and get a class free!

Please arrive 5-10 minutes early to class as we start right on time.

Special Note: The class is located in the greenhouse and classroom at Denny Farrell Riverbank State Park. You may register online or in person.

The Hort’s NYdigs program is proudly supported by The Burpee Foundation

Teacher Cheryl Paswater is an artist, fermentationist, performer, and educator, who after a near-death experience six years ago, turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching on healthy eating, organic/local/sustainable food, holistic health and fermentation. She is currently finishing her certification in fermentation, runs the company Contraband Ferments, and has a specific interest in gut health, autoimmune disorders, thyroid disease, autism, and healing through fermented foods.

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